Busy Night Terriyaki Bowls

This is a really easy and yummy dinner idea!! I have been making this for the family for a few years, and they always love it!! It takes no more then 30 minutes, max!!! I can make it in about 20-25. I recently brought this to a "Recipe Night" and all my friends like it too!!! Enjoy!!

Busy Night Terriyaki Bowls
submitted by Camille

One 6.2 ounce pkg Rice-a-Roni Chicken Terriyaki (I've also used the Chicken one, and then just added some extra Terriyak sauce when cooking)
2 tbsp butter
2 cups fresh or frozen mixed veggies
1lb boneless, skinless chicken breast cut into thin strips
1/2 cup chopped red bell pepper
1/4 cup Terriyaki sauce
Optional: chopped chow mein noodles (these are NOT optional to me!! I think they really make the meal!!! LOL!!)

Begin prepareing Rice-A-Roni according to package directions. When you get to part where you add the water to boil, add the frozen veggies too. Cover, and let simmer until rice is cooked.
While rice and veggies are cooking, saute chicken and red bell pepper in seperate skillet over medium heat until chicken is no longer pink inside (about 5-6 minutes). Drain and stir in Terriyaki sauce. Remove from heat and let stand. To serve, divide rice evenly into 4 bowls. Make and indentation in center of rice with back of spoon. Top with chicken mixture and chow mein noodle (I usually just put the rice in a glass baking dish, and then evenly top it with the chicken mixture, like it is in the picture).

Creamy Chicken Fettuccine

I found this AMAZING pasta dish, from My Kitchen Cafe. This was absolutely divine... I'm not kidding when I say this tasted like something you would order at a VERY good restaurant!!! Definitely going to be something we have for dinner on a regular basis. And the kids liked it too!!!

Creamy Chicken Fettuccine
submitted by Camille
(from My Kitchen Cafe)

2 boneless, skinless chicken breasts cut crosswise into 1/4-inch strips
salt and pepper
2 tablespoons butter
2 garlic cloves, minced
1 cup heavy cream
1 teaspoon grated zest and 2 tablespoons juice from 1 lemon
1 pound fettuccine
2 cups frozen peas
1 1/2 cups grated Parmesan cheese
1 cup chopped fresh basil

Bring 4 quarts water to boil in large pot. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Cook chicken until no longer pink, about 3 minutes. Transfer to a plate.

Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add cream, lemon zest, and lemon juice and simmer until sauce is slightly thickened, 3 to 5 minutes. Remove from heat, cover, and keep warm.

Add 1 tablespoon salt and pasta to boiling water and cook until almost al dente. Add peas to pot and cook until bright green, about 1 minute. Reserve 1/2 cup cooking water, drain pasta and peas, and return to pot. Add sauce, cheese, basil, and reserved chicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.

Citrus Salad Toss

Made this delicious salad for a New Year's Eve party. It was so yummy, and I got RAVE reviews from those who were at the party!!! Definitely will be on the high end of my yummy salad's list of recipes!!!!
P.S. I didn't add the sugared pecans because the house we were at for New Years Eve is a "Nut-Free house" due to allergies. It was still good without the pecans!!!


Citrus Salad Toss
submitted by Camille
(from The Sister's Cafe)

Romaine or spring mix
1 red onion, sliced
1 large orange, peeled and sliced
1 pt. strawberries, cut up
2 avocados, cut up
sugared pecans

Dressing:
1/2 cup oil
1/4 cup lime juice
2 T orange juice
2 T sugar
1 tsp grated lime zest
1 tsp grated orange zest

For sugared pecans, mix the sugar and pecans in skillet. Cook over low heat until the sugar melts, stirring to coat well. Be patient, this can take awhile. However, you want to be vigilant because when the sugar finally melts, you have to move fast. Put on wax paper to cool.

Mix all dressing ingredients and let sit for awhile so the flavors can blend.

Crock-Pot Chicken Tortilla Soup

Sorry there haven't been any new post in awhile!!! Just been really busy trying to get back to a schedule after the Holidays!! Oh yeah, and if you are wondering why my sister, Michelle, hasn't posted in awhile, she had a baby 4 weeks ago :) So, she hasn't done much creative cooking I'm sure, seeing as it is her 4th baby!!!
Anyway, here is a good, EASY recipe. We all loved this, and it was perfect for the very cold day we had that day!!!! Oh yeah, and since it makes alot, I ended up freezing it, and we had it again for dinner about 2 weeks later. Don't you just love doing that? I sure do!!!!



Crock-Pot Chicken Tortilla Soup
submitted by Camille
(from The Sister's Cafe)

4 chicken breast halves (I've used 3 big ones and had it turn out great)
2 15-oz cans black beans, drained
2 15-oz cans Mexican stewed tomatoes
1 cup MEDIUM salsa (not mild)
1 4-oz can chopped green chilies
1 14 ½-oz can tomato sauce
Tortilla chips, not optional :)
2 cups grated cheddar cheese (I prefer sharp)

Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours. Just before serving, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.